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TOPIC: Recipe_Sharing
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LW,

You are a peach dear, take your time.

Sac

Littleton CO
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Hi friend, sorry for the delay. I'll get it posted shortly, crazy work week last week. Especially because I had to leave things perfectly ready for staff to handle so I could go to TN for the weekend.

Saint Augustine FL
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LW,

A medium heat range would be best, nothing to hot please. I am open to your suggestions here dear.

Littleton CO
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Sac, what kind of sauce do you like to serve with them? I'll be happy to write up something that will complement. Or do you want me to make a couple suggestions based on the meat seasoning and sauce? No matter what degree of heat you like, one of the big secrets is creating layers of flavor by using multiple varieties of chilis.

Saint Augustine FL
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LW...

I make a decent Tamale overall, but feel that my seasoned meat(usually chicken) is lacking in the flavor department. I am looking to try something different for a change, possibly a Chili Verde/Colorado recipe. I have scanned the net for a wonderful recipe, but I am unable to discern the difference between mediocrity and excellent by reading a recipe alone without trying it out. I would rather avoid the time and trial of random selection. I ask if you would have a recipe to share in hopes of taking my Tamale to the next level.

Thanks in advance for any and all consideration.

Sac

Littleton CO
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What is liquid smoke? I have never heard of it.

Augusta NJ
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She, here's the green beans recipe. 4 cups fresh green beans, washed and snapped to whatever size you prefer or left whole. 1 stick plus 2 tbs unsalted butter 1/2 cup brown sugar 1/4 cup soy sauce 1 tsp liquid smoke salt and white pepper to taste

Steam beans for 6 minutes and then plunge into cold water to stop cooking process and crisp. While beans are steaming, melt 1 stick butter, add sugar till dissolved and it begins to caramelize then slowly add soy sauce whisking to not break the caramel. Reduce to a syrup consistancy whisking lightly over low heat. Drain and dry beans. Melt additional 2 tbs but in pan, add beans and liqued smoke. Saute on medium high 2 minutes. Toss in glaze. Serves 6. If you are going to multiple this recipe for 90 multiply the green beans by 15 and all other ingredients by 11.

Saint Augustine FL
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LW thank you thank you !! the meatballs were a hit and they have been added to the menu for my folks visit!!!Thanks so so much!! HUGS!!!

Myerstown PA
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Your more then welcome and my offer stands!!

Myerstown PA
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Thank you for that comment Trish ! You are a sweet person. I am always glad to help whenever I can :)

I love recipes. More so, recipes that taste good! It is so disappointing trying a recipe that taste like garbage. Not all cookbooks have tasty recipes . Post away LW! I am copying and pasting!

Augusta NJ
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TOPIC: Recipe Sharing
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